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A Chinese cook book written by a professional Chinese chef. A book once mastered allow you to challenge your local Chinese take away for pure taste. Sales Rank: #1031118 in ebooks Published on: 2013-07-20 Released on: 2013-07-20 Format: Kindle ebook Most helpful customer reviews 3 of 3 people found the following review helpful. Good introduction to Chinese cooking By Becky (in NOLA) Want to cook Chinese food at home, get this book. The first half the of the book talks about technique, with photos, ingredients, food philosophy and presentation. The second half of the book is delicious Chinese recipes. The directions can be brief to someone new to Chinese cooking but they are very much in line with the Chinese cookbooks I own. The author does say vegetable oil is the most common oil used for stir frying, and that may be true now, but I know for a long time it was Peanut oil because of it's high smoke point. It could just be personal preference. The recipe measurements are all Metric and the temperatures giving are like 190c, so you might need to do a some searching in search engines to be comfortable with cooking out of this book if unfamiliar with this system. Recipes or techniques that might be new to a cook, like the prawn toast, have pictures to help, but the pictures are unlabeled so you need to do self correlation with this picture goes with this step. There is an excellent interactive table of contents, not only chapters but each recipe is listed for ease of use. the recipes are arranged by ingredients and the directions follow the arrangement, so a recipe will look like this Ingredients 120 g King Prawn 80 g broccoli 2 tablespoon vegetable oil Ingredient A
5 g fresh garlic thinly sliced Ingredient B 60 ml water Ingredient C 1 g salt mix 2 g oyster sauce 1 g sesame oil dash of white powder dash of cooking wine Ingredient D 2 g potato starch dissolved in 10 ml cold water then the directions will go on to say blanch the broccoli, etc, then add ingredient a, mix in ingredient B and so on. This can be a little confusing when one starts to cook this way but it quickly becomes second nature to just group the ingredients together and cook. there are some grammatical quibbles, like ingredient instead of ingredients, but it doesn't interfere with the basic recipe or ability to follow the recipe. Overall a very good cookbook with a helpful introduction to Chinese cooking. Recommended 0 of 0 people found the following review helpful. A good, solid introduction to replicating Chinese take-away. By C.J.H Khoan Vong's book is short and to the point. He takes you through the philosophies and techniques of Chinese cooking, then sets you off with a bunch of simple, classic take-away dishes. A welcome aspect of this book is his openness about the use of MSG (it's good in small amounts, just like anything) and the use of bi-carb soda for tenderising meat. Personally I think the bi-carb method makes beef smell and taste foul, but it's definitely a trick many, many Chinese restaurants use. So this is a short, cheap read that should set you on your way to making your own delicious Chinese dishes, and saving you a lot of money in the process. 0 of 0 people found the following review helpful. Good Book By P. Fenster Gives good insight how Chinese chefs actually prepare food in a take-out restaurant. Recipes are easy to follow and do not require hard to find ingredients. See all 5 customer reviews...
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